Roasted Red Bell Pepper
Dip
1 small red onion, cut in 4
1 tsp olive oil
1- 7oz. jar roasted red peppers, drained
1 TBSP. fresh basil, chopped
12 oz. cream cheese, room temperature
Preheat oven to 400.
Place onion in a small dish and drizzle oil all over.
Bake until soft, about 45 minutes. Cool.
Puree onion with roasted peppers and basil in a processor or blender.
Add cream
cheese and
blend until just combined.
Cover and refrigerate for at least 3 hours.
This dip is good with veggies and also with a sturdy chip or breadstick.
